Preparation

Heat oven to 375 degrees, or 350 degrees with convection. Line two baking sheets with parchment paper or silicone mats.

Lightly flour a work surface. Use a rolling pin to roll the pastry into a long rectangle, about 8 inches wide, turning over a few times to distribute the flour evenly. Patch any cracks with warm water and roll smooth.

Combine chocolate and sugar in a bowl and set aside.

Turn the pastry so the long side is facing you. Using a ruler or straight edge, trim off edges so the rectangle is smooth and straight. Cut the rectangle in half, top to bottom, into two smaller rectangles of equal size. Refrigerate for 20 minutes

Brush both rectangles with melted butter. Sprinkle the chocolate-sugar mixture evenly over one rectangle and place the other on top, butter side down. Use the rolling pin to roll out and press the two layers together.

Using a ruler (if desired), cut into strips about 8 inches long and 3/4- to 1-inch wide. Lift up a strip by the ends, gently twist it two or three times, and place on the prepared pan. Press the ends flat. Repeat, leaving about 1/2 inch of space between straws.

Bake until light brown and crisp, 18 to 22 minutes, rotating the pans in the oven after 10 minutes. Cool on a rack.

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